John Myers
Ingredients for 6 servings:
- 3 slice(s) bread(s), as desired
- 5 onions
- 8 potatoes
- 1 tsp, heaped caraway seeds
- 1 ½ liters of water
- 4 tsp salt
- 2 m.-sized eggs
- 100 ml vinegar, 5%
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
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Place the bread slices in a pot. Roughly dice the onions and potatoes and add them to the pot. Add caraway seeds and salt. Cover everything with water, place the pot on the stove, and cook until the potatoes are tender. Once boiling, puree everything. Crack the eggs onto a plate and beat with a fork until smooth, until the mixture is fairly homogeneous. Then beat in the vinegar. The acid denatures the egg whites (i.e., curdles them). Add everything to the soup in the pot and stir in. These egg flakes are simply part of the soup and, for us, make it complete. Tips: You can, of course, round off the soup with vinegar, salt, and sugar. You can also add some sausage before cooking for a little more flavor. And it tastes even better with homemade white bread croutons. All quantities are variable, depending on what you have on hand.
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